Best Pumpkin Risotto Recipe – How To Make Pumpkin Risotto

PHOTO; ANDREW BUI; KITCHEN STYLIST; FRANCESCA ZANI

Making risotto takes patience. Get up and fidget or sit and watch… whichever way you choose to do it, you need to give yourself time. You’ll often see risotto paired with hearty meat or seafood stews, but quite simply, it’s good enough. just like pasta, risotto can be found in the primo section of the menu. Risotto is popular in northern Italy. Risotto alla milanese from Lombardy, made with saffron, bone marrow and beef broth, is decadence upon decadence. In Venice, they make risotto with squid ink. And my version here would be called risotto alla zucca because it has pumpkin, sage, ricotta salata, and nutmeg.

If you love risotto and want to get a little more creative with your cereal, try a slow cooker version with quinoa. Pearl barley risotto might be your next favorite version. If you really don’t have time, then this Instant Pot Risotto is sure to be a must.

Types of rice for risotto
There are a few commonly available rice varieties that should be used in serious risotto production. Arborio rice, Vialone nano and carnaroli give different results depending on their starch content and shorter form. Arborio grows in Arborio Piemonte; Vialone nano is popular in Veneto (Venice); and carnaroli, a creamier variety, comes from Piedmont or Lombardy. Arborio or carnaroli are commonly found in the United States, although in Italy carnaroli may be considered the favorite.

Do you really have to stir all the time?
It is totally unnecessary to stand and stir your risotto for 25 to 30 minutes. Add the broth a little at a time, stir it and let it do its thing while you keep a watchful eye. As long as the heat isn’t overwhelming and the liquid evaporates quickly, you can find other chores to do while you wait.

Can the risotto be prepared in advance?
Like pasta, risotto is one of those foods that is best eaten right away. Once the starch has cooled, it is difficult to reheat it without losing its quality. When reheating, it is quite easy to overcook the starch, which is simply not pleasant to eat.

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Yields:

4


portions

Preparation time:

0

hours

15

minutes

Total time:

0

hours

50

minutes

2 tbsp.

extra virgin olive oil

1/4 tsp.

ground fresh nutmeg

2 tbsp.

finely chopped fresh sage, divided, plus leaves for serving

1/2


yellow onion, finely chopped

1 pint.

low-sodium vegetable broth, heated

1/2 tsp.

Grated Pecorino Romano (about 1 oz.)

Shaved ricotta salad, for serving

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  1. In a large, straight-sided skillet over medium heat, heat the oil. Cook nutmeg and 1 teaspoon sage, stirring, until aromatic, about 30 seconds. Add onion; Season with salt. Cook, stirring often, until softened and translucent, 6 to 8 minutes.
  2. Add the rice and stir until it begins to toast, about 1 minute. Add wine and cook, stirring occasionally, until almost completely evaporated, 2 to 3 minutes.
  3. Reduce heat to medium-low. Pour 3/4 cup broth over the rice and cook, stirring occasionally, letting the rice simmer gently. Once the rice has almost absorbed the broth, repeat in batches with the remaining broth until the rice is tender and cooked through and the risotto is gooey and crispy, 25 to 30 minutes.
  4. Stir in the Pecorino Romano, pumpkin puree, butter and 1 teaspoon sage. Cook, stirring, until heated through, about 5 minutes.
  5. Divide the risotto among the bowls. Garnish with ricotta salata and sage leaves.
pumpkin risotto

PHOTO; ANDREW BUI; KITCHEN STYLIST; FRANCESCA ZANI

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